Prawn tom yum soup recipe
Let this colourful, fragrant tom yum soup recipe transport you to Thailand. This warming soup is delicately-infused with punchy hot and sour flavours which perfectly compliment juicy king prawns. Add shiitake mushrooms, pak choi and a squeeze of lime to this Thai recipe for a great light meal or starter.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 169 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 tsp vegetable oil
- 2 large tomatoes, deseeded and finely chopped
- 1 vegetable or fish stock pot, made up to 850ml
- 2 lemongrass stalks, lightly bashed
- 2 shallots, finely sliced
- 20g fresh coriander, finely chopped, stalks separated
- 1 red pepper, thinly sliced
- 1 garlic clove, crushed
- 1 star anise
- 2 kaffir lime leaves (optional)
- 75g shiitake mushrooms, halved
- 1 pak choi, quartered lengthways
- 165g pack Tesco Finest raw jumbo king prawns
- 3 tbsp fish sauce
- 2 spring onions, finely sliced
- 1 red chilli, thinly sliced
- 1 lime, halved
Each serving contains
- Energy
- 715kJ 169.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 4.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 16.8gProtein 20.8gFibre 4.4g
Method
- Heat the oil in a large saucepan over a medium-high heat. Add the tomatoes and cook for 3-4 mins until soft and saucy.
- Add the stock, lemongrass, shallots, coriander stalks, red pepper, garlic, star anise and lime leaves, if using. Bring to a simmer and bubble over a medium heat for 15 mins to infuse.
- Add the mushrooms, pak choi and prawns and cook for 3 mins until the prawns turn pink and are cooked through. Stir through the fish sauce.
- Discard the lemongrass. Serve the soup in bowls, garnished with the spring onions, coriander leaves, chilli and a squeeze of fresh lime.
- Tip: To make this soup more filling, add cooked rice noodles to the broth to serve.
- See more Thai recipes
